Oven-Baked Mushroom Risotto

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Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

60 Minutes

Pairs well with...

Ingredients

1.5 cups Arborio rice
5 cups organic chicken stock
1 cup freshly grated Parmesan cheese
1/2 cup Rombauer Chardonnay
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 lb mixed mushrooms, sliced (e.g., cremini, shiitake, oyster)
1 tablespoon fresh thyme leaves, destemmed and chopped
A few fresh thyme sprigs for garnish
Olive oil
2 shallots, finely chopped

1Step 1

Preheat the oven to 350°F (175°C).

Sauté Mushrooms and Shallots: In the Dutch oven, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms and finely chopped shallots, cooking until the mushrooms are softened and lightly browned and the shallots are translucent. This combination will create a rich flavor base.

Set Aside: Once the mushrooms and shallots are sautéed to perfection, remove them from the Dutch oven and set them aside.

2Step 2

Prepare the Rice: In the same Dutch oven, while it’s still hot, add a little more olive oil if needed and add the Arborio rice. Toast the rice briefly, stirring to ensure it’s well coated with the flavors left in the pot.

3Step 3

Combine and Bake: Add 4 cups of chicken stock, stir to combine, then cover and bake for about 50 minutes.

4Step 4

Final Stir: After baking, proceed with adding the remaining ingredients (chicken stock, white wine, butter, Parmesan, salt, and pepper) and stir vigorously to achieve a creamy texture.

5Step 5

Incorporate Mushrooms and Shallots: Fold in the sautéed mushrooms and shallots along with the fresh thyme leaves, adjusting the seasoning to taste